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94 积分 2025-07-01 加入
Improving the stability of oil-in-water emulsions by using mussel myofibrillar proteins and lecithin as emulsifiers and high-pressure homogenization
4天前
已完结
Role of lipids in beef flavor development: A review of research from the past 20 years
1个月前
已完结
Elucidation of lipid precursors and formation pathways for flavor changes during storage of UHT sterilized milk based on non-targeted lipidomics
1个月前
已完结
Multi-omics Analysis of Volatile Flavor Components in Pacific Chub and Spanish Mackerel during Freezing using GC–MS–O
1个月前
已完结
Ultrasound-assisted enzymatic extraction, structural characterization, and anticancer activity of polysaccharides from Rosa roxburghii Tratt fruit
1个月前
已完结
Long-lived nanoparticle-embedded superhydrophobic membranes with rapid photocatalytic properties and continuous oil–water separation
1个月前
已完结
A Robust Polyionized Hydrogel with an Unprecedented Underwater Anti‐Crude‐Oil‐Adhesion Property
2个月前
已完结
A modified mussel-inspired method to fabricate TiO2 decorated superhydrophilic PVDF membrane for oil/water separation
2个月前
已完结
A Super‐Hydrophobic and Super‐Oleophilic Coating Mesh Film for the Separation of Oil and Water
2个月前
已完结
A Novel Superhydrophilic and Underwater Superoleophobic Hydrogel‐Coated Mesh for Oil/Water Separation
2个月前
已完结
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